Factors affecting the quality of frying oils and fats

Rossell, J. B.

doi:10.1533/9781855736429.2.115

Cited by 39 publications

(59 citation statements)

References 20 publications

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“…Indeed, more than one third of vitamin E content in palm olein is sourced from tocotrienols. In this study, palm olein used for frying extruded product primarily contained 570 mg kg 1 of vitamin E for which tocotrienols constitute about three quarters of the total share 423 mg kg 1 .…”

Section: Vitamin Ementioning

confidence: 98%

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Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Tarmizi

Ahmad

2015

J. Oleo Sci.

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Section: Vitamin Ementioning

confidence: 98%

“…Frying is one of the ancient methods in cooking food since it has been extensively practiced for more than 4000 years 1 . It essentially involves rapid heat and mass transfer when food is immersed in edible oil at temperatures above the boiling point of water in the presence of air and water emission.…”

Section: Introductionmentioning

confidence: 99%

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Tarmizi

Ahmad

2015

J. Oleo Sci.

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“…Phytosterols are compounds that play an important nutritional role by reducing cholesterol absorption due to their similar chemical structure and biological function as cholesterol (Piironen et al, 2000). From a technological perspective, phytosterols such as Δ 5 -avenasterol that contain an ethylidene group in their structure confer higher antioxidant activity at frying temperatures than other sterols (Rossell, 2001). The presence of this sterol in olive oil has been associated with retarded polymerization in heated triacylglycerols (Boskou, 2011).…”

Section: Introductionmentioning

confidence: 99%

Advanced olive selections with enhanced quality for minor constituents

Velasco¹,

Rosa²,

León³

2015

Grasas y Aceites

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SUMMARY:Squalene, phytosterols and tocopherols are minor constituents of paramount importance for the olive fruit and oil quality. The objective of this research was to conduct a two-year evaluation of these compounds in the fruits of seven advanced breeding selections. They were mainly selected for early bearing and high oil content from progenies of crosses between the cultivars 'Arbequina' and 'Picual'. An analysis of variance showed high genotypic effects, non-significant year effects, and genotype x year interactions of low magnitude. The selections showed great variability for the traits, surpassing in some cases the parental values. One selection with total tocopherol content of 263 mg·kg −1 fruit flesh, compared to a maximum of 148 mg·kg −1 in the parents, and another one with Δ 5-avenasterol concentration of 30.7% of total sterols, compared to a maximum of 22.1% in the parents, were the most relevant phenotypes. These selections may play an important role for improving olive fruit and oil quality for specific market niches. KEYWORDS:Breeding; Fruit quality; Olive; Phytosterols; Squalene; Tocopherols RESUMEN: Selecciones avanzadas de olivo con calidad mejorada para compuestos menores. Compuestos como el escualeno, los fitoesteroles y los tocoferoles tienen una enorme importancia para la calidad del fruto y del aceite de oliva. El objetivo de este trabajo fue la evaluación durante dos años de estos compuestos en los frutos de siete selecciones avanzadas de olivo, seleccionadas principalmente para entrada temprana en producción y alto contenido en aceite a partir de las descendencias de cruzamientos entre los cultivares 'Arbequina' y 'Picual'. El análisis de la varianza mostró, para la mayoría de los caracteres, un elevado efecto del genotipo, ausencia de efecto del factor año, e interacciones entre año y genotipo de baja magnitud. Las selecciones mostraron gran variabilidad para todos los caracteres, sobrepasando en algunos casos los valores de los parentales. Entre las selecciones con valores superiores a los parentales, destacaron una selección con un contenido en tocoferoles de 263 mg·kg −1 pulpa frente a un máximo de 148 mg·kg −1 en los parentales, y otra selección con una concentración de Δ 5 -avenasterol del 30.7% del total de esteroles, frente a un máximo de 22.1% en los parentales. Estas selecciones pueden desempeñar un papel importante en la mejora de la calidad del fruto y el aceite de oliva para determinados segmentos de mercado.

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“…The FFA level of about 2 to 2.5% is normally regarded as the end point for the oil used in frying battered and/or breaded foods such as fillet, nuggets and chicken parts in the fast food chains 4,25) . FFA concentrations of up to 5% may be tolerated in some countries as the discard point of the oil used for frying French fries 26) . For example, countries like Austria, Belgium, Germany, Japan and The Netherlands have regulated the maximum FFA content of 1.25%, 2.5%, 1%, 1.25% and 2.25%, respectively.…”

mentioning

confidence: 99%

“…In general, the limit of polar compounds permitted for used frying oils by some countries is 25% 28) . Rossell 26) also emphasised that oils with more than 25% of polar compounds are unfit for human consumption. German standard specifies a maximum of 27% polar compounds as a discard point for frying oils 31) .…”

mentioning

confidence: 99%

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi

Lin

2008

J. Oleo Sci.

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Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

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Factors affecting the quality of frying oils and fats

Cited by 39 publications

References 20 publications

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product

Advanced olive selections with enhanced quality for minor constituents

Quality Assessment of Palm Products upon Prolonged Heat Treatment

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